Shrimp creole ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| ¾ | cup | Finely chopped green pepper |
| 1 | cup | Finely chopped onion |
| ¼ | cup | Finely chopped celery |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Dried parsley flakes |
| 15 | ounces | Can tomatoes |
| 1 | teaspoon | Sugar |
| ⅛ | teaspoon | To 1/4 t Tabasco sauce |
| Few leaves dried thyme | ||
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
1. Melt butter in a deep, 3-quart, heat-resistant, non-metallic casserole 30
seconds in Microwave Oven.
2. Add green pepper, onion and celery and heat, uncovered, in Microwave Oven
4 minutes or until vegetables are crisp-tender. Stir occasionally.
3. Add flour and parsley flakes and stir until well blended.
4. Stir in tomatoes and heat, uncovered, in Microwave Oven 3 minutes.
5. Add remaining ingredients and stir to blend. Heat, covered, in Microwave Oven 7 minutes or until shrimp are pink and tender. Do not overcook as shrimp
will become tough.
6. Let stand 3 to 5 minutes before serving. Serve over hot rice.